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Add Note

Chorizo, Coriander and Wild Rice

This lovely, spicy stuffing is a little out of the ordinary and great with roast pork or chicken. Cooked in a loaf tin, the wild rice in the mixture gives it a delicious, crunchy topping.

Preparation time:
25 minutes

Cooking time:
30 minutes

Total time:
55 minutes

Serves:
6, as a stuffing loaf

Ingredients

1 tbsp olive oil

1 large onion, finely chopped

1 stick celery, diced

2 cloves garlic, finely chopped

1 red pepper, finely diced

½ tsp smoked paprika

200g cooking chorizo, skin removed

15g coriander leaves, chopped

230g cooked wild rice (125g uncooked weight)

50g fresh, coarse breadcrumbs

1 egg, beaten

Freshly ground black pepper

Method

Preheat the oven to 190°C/gas 5.

Heat the oil in a frying pan and add the onion. Cook for 3-5 minutes, until starting to soften, then add the celery and garlic and cook for a further 5 minutes, without colouring. Add the diced red pepper and smoked paprika and cook for 3 minutes. Put the mixture in a large bowl and set aside to cool.

Cut the chorizo into small cubes and add to the cooled mixture. Add the coriander, rice, breadcrumbs and beaten egg. Season with the pepper and mix the stuffing well.